Chislic is a little bit of a mystery – it does not show up in any of our food dictionaries or the other reference books we turn to regularly. We’ve found a few recipes, but can’t pinpoint the origin of the dish.

It appears that chislic is simply red meat cut in cubes and deep-fried. The only seasonings are salt and pepper. The information we have implies that it was originally a hunter’s preparation and called for deer, antelope, or other wild game. Other recipes we’ve found specify beef.

We have come across chislic references on a few menus that show it pan-fried with onions and mushrooms, and served with barbecue sauce. But that chi-chi presentation probably just showed up because the marketing guys said, “Who’s going to buy fried meat cubes? We’ll have to dress it up.”